Jerusalem Artichoke Soup


This has to be one of my favorite soups I have made recently. It is so creamy and savory. Jerusalem artichokes, or also known as sunchokes, are delicious!


Jerusalem Artichoke Soup

Serves 4


3 Tbsp. butter

1 onion, sliced

1 celery stalk, sliced

1 leek, sliced

1 garlic clove, sliced

1 lb. Jerusalem artichokes, cut into cubes

4 cups chicken broth

1 cup parsley leaves, chopped

2 Tbsp. olive oil

heavy cream


Melt butter in a pot over low heat. Add onions, celery, leek and garlic. Season with salt and pepper. Cook until soft about 10 minutes. Add Jerusalem artichokes and season with more salt and pepper and cook for a further 15 minutes. Add broth and bring to a boil. Lower the heat to a simmer and cook, partially covered for 45 minutes.  Mix together in a separate bowl chopped parsley and olive oil. When soup is done puree with an immersion blender. Season as necessary. Serve soup with oil with parsley and cream.


Inspired by Around My French Table


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